eat:

Lentil & potato stew

A delicious vegetarian recipe perfect for filling up mid week
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  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 teaspoons olive oil
  • 4 teaspoons Greenfields chilli powder
  • 3 teaspoons Greenfields ground cumin
  • 1 teaspoon Greenfields dried oregano
  • 1 tsp Greenfields ginger
  • 3 garlic cloves, minced
  • Vegetable stock cube
  • 200g dried lentils, rinsed
  • 2 cans chopped tomatoes
  • 8 new potatoes cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Fresh spinach
To serve
  • Greek yogurt
  • Lemon
  • Pitta bread
  1. In a heavy bottom pot, sauté the onion and carrots in olive oil for 3 minutes. Add in the chili powder, garlic, cumin and oregano; cook for another minute.
  2. Meanwhile, boil a kettle, add 200 ml boiling water to the vegetable stock cube and stir
  3. Pour the vegetable stock and add the lentils to the pot, bring to a boil.
  4. Reduce heat; cover and simmer for 20 minutes (until lentils are tender).
  5. Stir in tomatoes, potatoes, salt and pepper. Return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until potatoes are tender
  6. Wash and pat dry the spinach, add to the dish once ready to eat and stir in, add a squeeze of lemon and a  dollop of the Greek yogurt
  7. Toasted pitta bread to the side is optional – but delicious!
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In this recipe:

A delicious recipe for the mid week, this vegetarian stew is made with onions, chilli, ginger, garlic, tinned tomatoes, potatoes, red lentils and wilted spinach, serve with Greek yoghurt, squeeze of lemon and toasted pitta bread

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